Food, nutrition and health in the Netherlands (2024)

Gilissen, L. J. W. J. (2019). Food, nutrition and health in the Netherlands. In Nutritional and Health Aspects of Food in Western Europe (pp. 85-108). Elsevier. https://doi.org/10.1016/B978-0-12-813171-8.00006-8

Gilissen, Luud J.W.J. / Food, nutrition and health in the Netherlands. Nutritional and Health Aspects of Food in Western Europe. Elsevier, 2019. pp. 85-108

@inbook{3f076113781c4ddd9a306ca945107377,

title = "Food, nutrition and health in the Netherlands",

abstract = "This chapter provides information on farming, horticulture and fishery in the Netherlands, including its history, and its specific traditional and current food products and related health characteristics. A short description is given on the Dutch agricultural landscape as a result of geological events (depositions of sand, river clay and sea clay) and of human activities (reclaiming large land areas-polders-from inland and sea water areas). In addition, the Dutch North Sea gives ample opportunities for fishing of finfish and shellfish. This sea also opened gates for worldwide (food) trade since several centuries, with great impact in the Dutch Cuisine. Farmer{\textquoteright}s food products and the Dutch Cuisine have been described from examples of traditional and local foods in terms of origin, way of production and health characteristics. Nutrition-related conditions have been summarized with regard to life-style; measures for their prevention are described according to the Netherlands Voedingscentrum and illustrated in its Wheel of Five. Finally, some future outlooks have been given on selected Dutch food production systems, and nutrition and health issues.",

keywords = "Dutch cheese, Grass land, Health and life style, Herring, Hotchpot, Onion, Polder, Potato, Spice trade, Verenigde Oost-Indische Compagnie (VOC), Whaling",

author = "Gilissen, {Luud J.W.J.}",

year = "2019",

month = oct,

day = "25",

doi = "10.1016/B978-0-12-813171-8.00006-8",

language = "English",

isbn = "9780128131725",

pages = "85--108",

booktitle = "Nutritional and Health Aspects of Food in Western Europe",

publisher = "Elsevier",

address = "Netherlands",

}

Gilissen, LJWJ 2019, Food, nutrition and health in the Netherlands. in Nutritional and Health Aspects of Food in Western Europe. Elsevier, pp. 85-108. https://doi.org/10.1016/B978-0-12-813171-8.00006-8

Food, nutrition and health in the Netherlands. / Gilissen, Luud J.W.J.
Nutritional and Health Aspects of Food in Western Europe. Elsevier, 2019. p. 85-108.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

TY - CHAP

T1 - Food, nutrition and health in the Netherlands

AU - Gilissen, Luud J.W.J.

PY - 2019/10/25

Y1 - 2019/10/25

N2 - This chapter provides information on farming, horticulture and fishery in the Netherlands, including its history, and its specific traditional and current food products and related health characteristics. A short description is given on the Dutch agricultural landscape as a result of geological events (depositions of sand, river clay and sea clay) and of human activities (reclaiming large land areas-polders-from inland and sea water areas). In addition, the Dutch North Sea gives ample opportunities for fishing of finfish and shellfish. This sea also opened gates for worldwide (food) trade since several centuries, with great impact in the Dutch Cuisine. Farmer’s food products and the Dutch Cuisine have been described from examples of traditional and local foods in terms of origin, way of production and health characteristics. Nutrition-related conditions have been summarized with regard to life-style; measures for their prevention are described according to the Netherlands Voedingscentrum and illustrated in its Wheel of Five. Finally, some future outlooks have been given on selected Dutch food production systems, and nutrition and health issues.

AB - This chapter provides information on farming, horticulture and fishery in the Netherlands, including its history, and its specific traditional and current food products and related health characteristics. A short description is given on the Dutch agricultural landscape as a result of geological events (depositions of sand, river clay and sea clay) and of human activities (reclaiming large land areas-polders-from inland and sea water areas). In addition, the Dutch North Sea gives ample opportunities for fishing of finfish and shellfish. This sea also opened gates for worldwide (food) trade since several centuries, with great impact in the Dutch Cuisine. Farmer’s food products and the Dutch Cuisine have been described from examples of traditional and local foods in terms of origin, way of production and health characteristics. Nutrition-related conditions have been summarized with regard to life-style; measures for their prevention are described according to the Netherlands Voedingscentrum and illustrated in its Wheel of Five. Finally, some future outlooks have been given on selected Dutch food production systems, and nutrition and health issues.

KW - Dutch cheese

KW - Grass land

KW - Health and life style

KW - Herring

KW - Hotchpot

KW - Onion

KW - Polder

KW - Potato

KW - Spice trade

KW - Verenigde Oost-Indische Compagnie (VOC)

KW - Whaling

U2 - 10.1016/B978-0-12-813171-8.00006-8

DO - 10.1016/B978-0-12-813171-8.00006-8

M3 - Chapter

AN - SCOPUS:85083218039

SN - 9780128131725

SP - 85

EP - 108

BT - Nutritional and Health Aspects of Food in Western Europe

PB - Elsevier

ER -